The change is meant to make reviews more transparent and more ethical. It gives readers and restaurants actual
humans they can go to with grievances, queries, praise and condemnation. Those things should go both ways. It s only fair.
No other aspect of our review process is changing.
Here s how we operate:
Reviews are never scheduled
We visit restaurants unannounced, meaning we make reservations, when required, under other names. We don t give restaurants time to prepare for our arrival. A restaurant can request a review, but we are not required to give one. Reviews are written at the sole discretion of the critics. Our reviews are not influenced by advertising or any relationship a restaurant may have with our staff.
The change is meant to make reviews more transparent and more ethical. It gives readers and restaurants actual
humans they can go to with grievances, queries, praise and condemnation. Those things should go both ways. It s only fair.
No other aspect of our review process is changing.
Here s how we operate:
Reviews are never scheduled
We visit restaurants unannounced, meaning we make reservations, when required, under other names. We don t give restaurants time to prepare for our arrival. A restaurant can request a review, but we are not required to give one. Reviews are written at the sole discretion of the critics. Our reviews are not influenced by advertising or any relationship a restaurant may have with our staff.
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Hello from an unveiled JLB: Or should I say, hello from . me
Now that I ve been unveiled as Jean Le Boeuf, I can write these newsletters as myself. So Hello! from Annabelle Tometich.
How would JLB say this?
The Jean Le Boeuf pseudonym has been an extension of me for so long (15 years and counting), I don t quite know where I end and JLB begins.
Now, JLB has been unveiled as yours truly, among others.
In case you missed the news last week, I, Annabelle Tometich, am Jean Le Boeuf. Andrew Atkins of the Naples Daily News is JLB, too. And there are many more JLB writers who ve preceded us.